Pinoy-style chicken macaroni salad

When I make this in Hong Kong, I usually omit the pineapple -- I like to make it more tart than in the usual version we make at home.

Ingredients
· 250 g. of elbow or salad macaroni
· 2 cups mayonnaise
· 1/2 kilo of chicken breast
· 1 celery stalk, diced
· 2 tbsp minced red onion
· 2 hardboiled eggs chopped
· 1 cup (or more) of drained crushed pineapple (15 oz can) - optional
· ¼ cup sweet pickle relish
· 1 cup diced or shredded cheese
· 1/2 cup chopped carrot (1 small carrot, maybe boiled)
· a handful or two of raisins
· salt, white pepper, bit of sugar

1. Drain the pineapples and pickle relish. Reserve some of the juices in case you need to season the mayonnaise later.

2. Boil chicken breast in salted water, then drain and chop. Reserve liquid

3. Bring chicken liquid to a boil, cook pasta till al dente.

4. In a big bowl, combine all ingredients except the pasta and mayonnaise.

5. Add about a cup of mayonnaise, salt, pepper and sugar. Toss until well blended.

6. Add another cup of mayonnaise, toss to blend then taste. Add more salt, pepper and/or sugar.

Chill, in a covered container, for several hours. Before serving, you can add a few more tbsps of mayo to moisten, and maybe a bit more salt and pepper to taste as the macaroni would have absorbed most of the saltiness.